How to Make Blueberry Zucchini Bread - A Step-by-Step Guide

Blueberry zucchini bread is a delightful twist on traditional zucchini bread, adding juicy bursts of blueberries for a sweet and tangy flavor. This moist and tender quick bread is a great way to use up all that fresh zucchini from the garden, and the addition of blueberries makes it perfect for a summertime treat. Whether you enjoy it for breakfast, as a snack, or as a dessert, this recipe is sure to become a family favorite.

What sets this blueberry zucchini bread apart is the combin...

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Ingredients

  • 2 ¼ cups white sugar
  • 1 cup vegetable oil
  • 3 large eggs, lightly beaten
  • 3 teaspoons vanilla extract
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 pint fresh blueberries

Information

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 25 mins
  • Servings: 12
  • Yield: 4 mini loaves

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 4 mini loaf pans.
  • Beat together sugar, oil, eggs, and vanilla in a large bowl. Fold in zucchini. Beat in flour, cinnamon, salt, baking powder, and baking soda until just combined. Gently fold in blueberries. Pour batter into the prepared pans.
  • Bake in the preheated oven until a knife inserted in the center of a loaf comes out clean, about 50 minutes. Cool in the pans for 20 minutes, then turn out onto a wire rack to cool completely.
  • Nutrition

    461 cal.

    • Total Fat: 20g
    • Saturated Fat: 3g
    • Cholesterol: 47mg
    • Sodium: 281mg
    • Total Carbohydrate: 67g
    • Dietary Fiber: 2g
    • Total Sugars: 41g
    • Protein: 5g
    • Vitamin C: 6mg
    • Calcium: 45mg
    • Iron: 2mg
    • Potassium: 131mg